ROASTED PURPLE CAULIFLOWER WITH RED PEPPER ROMESCO (WILD ROSE D-TOX FRIENDLY!)

Step 1

Begin by preheating your oven to 400°C. In the meantime, grease 2 baking sheets with extra virgin olive oil.

Step 2

Prepare the Roasted Purple Cauliflower. Start by peeling away the outer foliage to reveal the cauliflower head. Wash the cauliflower thoroughly and trim off the excess stem from the base, leaving enough to keep the arms of the cauliflower fully in tact. Slice the lemon and make a ‘bed’ with the slices for the cauliflower to rest on (this will help steam the flesh from the inside out). Prepare the marinade by combining olive oil, lemon juice, garlic powder, salt and pepper. Spoon the marinade over the cauliflower, distributing evenly (don’t be afraid to get in there with your hands and massage it in — cauliflowers are like sponges!). Once the cauliflower is prepared, place it stem down on your lemon slice bed. Make a foil tent over the cauliflower, extending the sides down as closely to the baking sheet as possible.

Step 3

Once the oven is preheated, pop your cauliflower in to roast for 20 minutes (set a timer!).

Step 4

In the meantime, we’re going to prepare a few Red Pepper Romesco ingredients for roasting on the second baking sheet. Chop red peppers into strips, remove skin from garlic cloves and add to the baking sheet, along with the almonds. Season liberally with olive oil and salt and pepper, then pop into the oven on a lower rack to roast alongside the cauliflower.

Step 5

. Once 20 minutes has passed, remove the foil tent from the cauliflower and stir the roasting pepper / almond mixture. Return both pans to the oven to roast uncovered for an additional 20 minutes, cooking for 40 minutes total (or until tender and nicely roasted).

Step 6

In the meantime, prepare the rest of the ingredients for the Red Pepper Romesco. In a small saucepan over low heat, combine canned tomatoes, tomato paste, crushed chilis smoked paprika. Cook for 5 minutes, stirring constantly. Remove from heat and allow to cool.

Step 7

Once the cauliflower and red pepper mixture has finished cooking, remove both pans from the oven and set aside to cool for 5 minutes.

Step 8

Add the tomato mixture from your small saucepan, the contents from red pepper pan (save 10 almonds, we’re going to use them as garnish!) plus olive oil, cilantro and lemon juice to your Vitamix (or similar). Blend at medium speed for approximately 10 seconds (until the texture is mousy but small nut pieces remain.) Taste and add salt as necessary (3/4 tsp was perfect for me). Adjust seasoning as needed.

Step 9

Plate the Roasted Purple Cauliflower on a bed of cilantro (or parsley). Chop 10 roasted almonds and additional herbs for garnish.

Step 10

To serve, slice the Roasted Purple Cauliflower down the centre. Place a generous serving of Red Pepper Romesco onto the middle of each plate and push it outward, working in circular motions (like you’re spreading sauce on a pizza!). Plate the Roasted Purple Cauliflower on top of the Red Pepper Romesco bed, garnish with roasted almonds and / or herbs. Enjoy!